Rice Pudding
Servings: 8
Calories: 573kcal
This creamy, delicious dish has been one of our family favorites for so many years, now! It's a great way to use leftover rice, and stays good for a long time in the fridge. Treat yourself to this delightful dessert!
Print Recipe
Ingredients
- 10 Tbsp Sugar We use Coconut Sugar
- 1 Tbsp Cornstarch
- 1/4 tsp Salt
- 2 cups Milk
- 1 small can Evaporated Milk (5 1/3 ounces)
- 2 cups Rice Cooked
- 2 Eggs Slightly beaten
- 1/8 tsp Nutmeg
- 1/8 tsp Cinnamon
- 1 tsp Vanilla
- 1/2 cup Raisins optional
For Serving
- 2 cups Whipping Cream Whipped
Instructions
- In a saucepan, mix together sugar, cornstarch and the salt.
- Add milk and evaporated milk and stir well to combine.
- Turn on burner to medium/low heat and bring this mixture to a low boil.
- As mixture boils, add rice and allow to come back to a low boil.
- Add a little of this mixture into the eggs, then dump the eggs into the pot and stir for 3-4 minutes till the pudding thickens.
- Remove from heat and add nutmeg, cinnamon, vanilla and raisins if using, stirring well to combine.
- Pour pudding into a dish and let it set up in the refrigerator for several hours before serving.
Nutrition
Calories: 573kcal | Carbohydrates: 69g | Protein: 12g | Fat: 28g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.004g | Cholesterol: 128mg | Sodium: 180mg | Potassium: 427mg | Fiber: 1g | Sugar: 24g | Vitamin A: 1139IU | Vitamin C: 2mg | Calcium: 252mg | Iron: 1mg
From our Sage and Plow family to yours.